I can’t tell you anything new about THE wedding, you know that William and Kate are now the Duke and Duchess of Cambridge, that the Queen wore yellow, William red, Kate’s dress was beautiful, (lace is now De rigueur dahling), the ladies hats were splendid, we shared the Middletons pride, loved the rows of trees in Westminster Abbey, and agree that the British Royals are skilled at putting on a pageant. As in a fairy tale when a prince marries his Cinderella, the young couple rode along Whitehall in a 1902 open horse-drawn carriage, followed by the household cavalry guards in their beautifully colorful tunics and crazy helmets, riding black horses.
In an American wedding they would’ve been in a car with bullet proof windows, surrounded by secret service men in dark suits and earpieces, standing on the running boards of the car, running next to the car… Blech!
I don’t have permission to use any of the official wedding photos, which you’ve already seen anyway but I love the photograph on the front page of the L.A. Times on Saturday April 30, 2011 taken by Matt Dunham, of Associated Press: the newly weds on the balcony at Buckingham Palace oblige the crowd with a *kiss*, while at the bottom left of the photo standing next to Kate one of the little bridesmaids – I think her name is Grace van Cutsem – scowls, her hands covering her ears. Priceless!
I am delighted to share a few pictures taken on the wedding day in the south of England by Barry Barnett.
Some of the hundreds of souvenir items put out for the wedding.
The £5.99 tin is for 25 tea bags from Ahmad Tea.
According to my sources, Yorkshire Tea which is a very fine tea, “one of the best”, never costs more than £2.50 for 180 bags.
I’m sure many of you are wondering what exactly is in Prince William’s favorite Chocolate Biscuit Cake, and whether it has anything to do with biscuits and gravy biscuits! I’m happy to oblige with the recipe courtesy of Darren McGrady, and oprah.com
- 1/2 tsp. butter , for greasing
- 8 ounces Rich tea biscuits
- 4 ounces unsalted butter , softened
- 4 ounces granulated sugar
- 4 ounces dark chocolate , for the cake
- 1 egg
- 8 ounces dark chocolate , for coating
- 1 ounce chocolate , for decorating
Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.
Chill the cake in the refrigerator for at least 3 hours.
To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.
Slide the ring off the cake and turn it upside down onto a cake wire.
Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.
Allow the chocolate to set at room temperature.
Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.
Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake.
- For more on Darren McGrady and his book Eating Royally, TheRoyalChef.com